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CATEGORY CUISINE TAG YIELD
6 Servings

INGREDIENTS

1 Container, 15 ounce part
skim ricotta
4 Cloves garlic, thinly
sliced plus
1/4 t Minced
1/4 t Crushed red pepper flakes
1/4 c Chopped fresh basic, plus 2
sprigs
1/4 c Chopped frsh oregano, plus 2
sprigs
1 Spaghetti squash, about 5
lbs.
1 T Olive ol
1 Onion, finely diced 2
cups
2 pt Cherry tomatoes, stems cut
halved
1/2 c White wine
1/2 t Salt
Olive oil cooking spray

INSTRUCTIONS

Wrap ricotta tightly in fine cheesecloth; place in a colander over a
bowl. Place a heavy bowl or cans on top, let drain, refrigerated, for
3 hours or overnight. Heat oven to 350. Place sliced garlic on a
baking pan coated with olive-oil cooking spray. Bake 15 minutes, stir
every 3 minutes. Remove pieces as they turn golden; set aside. Place
drained ricotta, red pepper, oregano in a bowl, combine. Cover with
plastic wrap; set aside. Halve squash lengthwise, remove seeds. Place
a sprig of Basil and a sprig of oregano in each half. Coat a baking
pan with olive oil cooking spray; carefully place squash cut sides
down, on tray. Transfer to oven; bake until skin yields to pressure
and flesh is soft, about 1 hour. Heat a large saute pan over
medium-high heat. Add olive oil, minced garlic, and onion to
pan;cover. Cook until translucent about 5 minutes. Remove lid; add
tomatoes, wine, and salt. Cook uncovered until tomatoes are juicy,
about 5 minutes. Stir in remaining Basil and oregano. Remove herbs
from squash; discard. Pull strands from squash with a fork; transfer
to serving bowl. Top with tomatoe mixture, ricotta, and garlic  slices;
serve. (8 g fat)  Tip: Very very garlicky-may want to omit slices added
in last step.  Posted to fatfree digest by Jennifer Olson
<jenolson@execpc.com> on  Oct 15, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 174
Calories From Fat: 73
Total Fat: 8.3g
Cholesterol: 22mg
Sodium: 307.2mg
Potassium: 374.2mg
Carbohydrates: 13.1g
Fiber: 1.6g
Sugar: 1.8g
Protein: 9.4g


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